Showing 1 - 20 results of 138 for search '"Teoriâ i Praktika Pererabotki Mâsa"', query time: 1.83s Refine Results
  1. 1
    METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM
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  2. 2
    RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY
    by A. Y. Prosekov, O. V. Kriger
    Published 2016-10-01
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  3. 3
    STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL
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  4. 4
    ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE
    by V. B. Krylova, T. V. Gustova
    Published 2016-10-01
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  5. 5
    PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES
    by N. F. Neburchilova, I. V. Petrunina
    Published 2016-10-01
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  6. 6
    ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS
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  7. 7
    RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW
    by N. A. Gorbunova, E. K. Tunieva
    Published 2016-10-01
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  8. 8
    THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO
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  9. 9
    RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF
    by V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov
    Published 2016-12-01
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  10. 10
    INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT
    by E. B. Bitueva, T. V. Biltrikova
    Published 2016-12-01
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  11. 11
    IMPLEMENTATION OF IN VITRO ASSAY FOR EVALUATION OF BIOCORRECTIVE ACTION OF BIOACTIVE SUBSTANCES AN ANIMAL ORIGIN
    by L. V. Fedulova, E. V. Kashinova, Е. A. Kotenkova
    Published 2016-12-01
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  12. 12
    PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS
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  13. 13
    CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK
    by A. V. Borodin, I. M. Chernukha, M. A. Nikitina
    Published 2017-04-01
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  14. 14
    ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE
    “...Teoriâ i Praktika Pererabotki Mâsa...”
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  15. 15
    INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL
    “...Teoriâ i Praktika Pererabotki Mâsa...”
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  16. 16
    SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS
    “...Teoriâ i Praktika Pererabotki Mâsa...”
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  17. 17
    REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES
    by V. B. Krylova
    Published 2016-07-01
    “...Teoriâ i Praktika Pererabotki Mâsa...”
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  18. 18
    RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER
    by D. S. Bataeva, E. V. Zaiko
    Published 2016-10-01
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  19. 19
    SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY
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  20. 20
    INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION
    “...Teoriâ i Praktika Pererabotki Mâsa...”
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